Ingredients: |
Ingredients: 4 (8 ounce) skinless, boneless chicken breasts
1/4 cup olive oil
2 tablespoons dry ranch or Italian salad dressing mix
1 1/2 pounds cherry tomatoes, halved
2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons thinly sliced fresh basil
2 cloves garlic, minced
2 teaspoons capers, undrained
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Parmesan cheese, for serving
lemon wedges, for serving
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Directions: |
Directions:On a clean work surface, halve each chicken breast horizontally (parallel to work surface) to make 8 (4-ounce) cutlets. For marinade, combine olive oil and dressing mix in a gallon-sized resealable plastic bag. Add chicken; seal bag and turn to coat completely. Chill at least 1 hour or up to 8 hours.
Meanwhile, for the tomato salad, combine tomatoes, shallot, lemon juice, vinegar, basil, garlic, capers, salt, and pepper in a large bowl. Let stand at room temperature up to 1 hour before serving.
Preheat outdoor grill to medium heat 350 to 375 degrees. Remove chicken from marinade; discard marinade.
Oil grill grates. Arrange chicken on grill. Cook, covered, turning halfway through, until an instant read thermometer inserted into the thickest part of chicken registers 165 degrees F, 8-10 minutes. Place chicken on a platter and let rest 5-10 minutes. Then top with tomato salad as well as fresh parmesan cheese curls and lemon wedges.
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This recipe for Bruschetta Chicken is from